With its rich vanilla flavor, tender crumb, mini chocolate chips in every bite, and silky vanilla bean frosting, this timeless cake is guaranteed to become a staple in your dessert rotation.
Decrease mixer to low and beat in the eggs & egg yolk, one at a time. Beat each egg just long enough for the yellow to disappear. Then add vanilla extract.
Place the mini chocolate chips in a small bowl and toss them with ~2 teaspoons of flour until evenly coated. Gently fold the flour-coated chocolate chips into the batter until evenly dispersed.
Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake using a pastry brush, letting it soak into the holes. Allow the syrup to sink into the cake, then add more syrup. Repeat until all syrup is used.
Allow the cake to cool, then make the vanilla bean frosting. Whisk ingredients for glaze together into a medium-sized bowl, it should be thick but still pourable.